Your daily source for what to cook, bake, eat & drink! A crowdsourced publication, community and shop curated by Julie Resnick and The Feedfeed Editorial Team - Julie Resnick, Clare Langan, Molly Adams, Alexa Santos, Katie Melody, Andrea Loret de Mola, and Lisa Thompson. We are the biggest fans of our amazing contributors, the #feedfeed community! Thank you for sharing your amazing meals with us!
Chicken three different ways for dinner! Our thoughts are you can never have too many good chicken recipes, so we put that theory to work in this week's meal plan. This week's plan relies on leftovers to keep things quick and easy, and offers variety by way of fresh fish and shrimp. This meal plan will feed 4 people, but feel free to scale up or down and needed.
bread crumbs Panko bread crumbs Black sesame seeds 6 (6 oz) boneless skinless chicken breast halves, pounded to 1/8-inch thickness 1 lb large shrimp, peeled and deveined ½ lb bacon 2 heads romaine lettuce 2 cups of micro kale and arugula (or regular arugula) 2 cups cherry tomatoes 1 avocado 1/2 cup crumbled blue cheese Lemons 1 lb flaky white fish fillets (we like to use sustainable cod) Carrots Small red cabbage 1 large tomato 2 onions Taco seasoning Jalapeno 4 limes Cotija cheese Corn tortillas mayonnaise tomatillo sauce (or salsa verde 2 large eggplants Green lentils Tahini 3 red peppers Parsley 12 boneless, skinless chicken thighs Yellow curry powder Coconut milk (2 cans) ½ lb snap peas Frozen brown rice (or make fresh if you have extra time) Celery Fuji apple Red onion Greek yogurt 3 ripe bananas Almond flour Buckwheat flour Green leaf lettuce
PANTRY ESSENTIALS (things we assume you have, but if not, stock up!)
garlic powder paprika cayenne flour Eggs Canola oil Olive oil Cumin Dried oregano Dried thyme Onion powder Red wine vinegar Dijon mustard Garlic Hot sauce of choice Sugar Bread or rolls of choice Baking powder Baking soda
OPTIONAL FLAVOR ENHANCERS (Things that would be nice to add to the recipes we chose, but not essential)
Using a mix of regular and panko breadcrumbs will ensure perfectly crisp schnitzel. We suggest making a few extra chicken cutlets to use on top of salad tomorrow evening, which have been accounted for in the ingredient list.
Feedfeed Tip Even if you buy chicken cutlets from the store, they may not be thin enough to make juicy pan-fried chicken cutlets. Thin them out by pounding with a meat mallet. Place the chicken between two sheets of plastic wrap coated with a bit of canola oil, which will help to keep the chicken from tearing.
Feedfeed Tip Have trouble peeling hard boiled eggs? Once they are cooked, be sure to shock them in ice water to stop the cooking. Once cool enough to handle, tap the wider bottom of the egg on a flat surface to loosen the shell, then peel the egg in a bowl of room temperature water. The water will help to separate the egg membrane from the shell.
Need an easy vegetarian entree? Look no further than this quick an easy eggplant dish. Add cooked chickpeas to the lentil salad if you're craving extra plant-based protein.
Feedfeed Tip Score the eggplant flesh in a cross-hatch pattern by cutting deep into the flesh with a knife, but not through the skin; this will help the eggplant flesh to crisp and will prevent it from soaking up too much oil.
Make a few extra chicken thighs (which we've accounted for in the ingredient list) so you can reinvent them tomorrow for dinner. This recipe calls for frozen brown rice, which is a great hack for quick weeknight cooking.
Replace the chicken called for this this recipe with the leftover curried chicken thighs. We think these sandwiches are best served on brioche rolls with crispy green leaf lettuce, but if you are looking for a low carb option, serve them in lettuce cups instead.
You'll have tahini, yogurt and black sesame seeds on hand from your week of cooking so reward yourself with a loaf of this slightly savory and just sweet enough banana bread.
Feedfeed Tip Bananas not quite as ripe as you'd like? Roast them in the oven before baking to concentrate the flavors and bring out the natural sugars. Just place whole bananas on a parchment lined sheet pan and roast in a 300˚F oven for about 10-15 minutes.
